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Red lentil fusilli with quinoa and vegetables Calories
Gluten-free legume-based pasta with plant protein and fiber
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Red lentil fusilli with quinoa and vegetables (85 g) has 299 calories. That works out to 352 calories per 100 g. It contains 48.3 g of carbs, 19.1 g of protein, 3.3 g of fat and 8.3 g of fiber. Its 0.9 mg of Manganese covers 41% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Red lentil fusilli with quinoa and vegetables Nutrition Facts
Selected: 1 cup (medium) · 85 g
299
KCAL / 85G
Carbs
48.3g
· 18% DV
Protein
19.1g
· 38% DV
Fat
3.3g
· 4% DV
Fiber
8.3g
· 30% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 26% · Fat 9%
Red lentil fusilli with quinoa and vegetables nutrition facts table · 1 cup (medium) (85 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 299 kcal | |
| Total fat | 3.3 g | 4% |
| Saturated fat | 0.43 g | 2% |
| Trans fat | 0 g | |
| Sodium | 10 mg | 0% |
| Total carbohydrate | 48.3 g | 18% |
| Fiber | 8.3 g | 30% |
| Protein | 19.1 g | 38% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Red lentil fusilli with quinoa and vegetables?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 85 g | 299 kcal |
| 1 ounce (small) | 28 g | 99 kcal |
| 1 serving (small) | 75 g | 264 kcal |
| 100 g | 100 g | 352 kcal |
| 1 serving (medium) | 100 g | 352 kcal |
| 1 cup (large) | 110 g | 387 kcal |
| 1 serving (large) | 125 g | 440 kcal |
| 2 cup (double) | 170 g | 598 kcal |
| 1 pack (whole) | 250 g | 880 kcal |
Calculated from 352 calories per 100 g.
Frequently Asked Questions About Red lentil fusilli with quinoa and vegetables
How do you cook red lentil fusilli with quinoa and vegetables?
Cook red lentil fusilli with quinoa and vegetables in gently boiling water, following the time on the package. Brands can differ, so taste a piece near the end and drain as soon as it is tender but still holds its shape.
Does red lentil fusilli with quinoa and vegetables taste like regular pasta?
No, red lentil fusilli with quinoa and vegetables has a more noticeable legume flavor and a denser, sometimes softer texture than wheat pasta. A bright tomato sauce, herbs, or lemon can balance its earthy taste.
What is red lentil fusilli with quinoa and vegetables made from?
Red lentil fusilli with quinoa and vegetables is a pasta made with red lentils, quinoa, and vegetables. The exact ingredients and their proportions can vary between products, so the package ingredient list is the best source for a particular brand.
What sauce goes well with red lentil fusilli with quinoa and vegetables?
Tomato sauce, pesto, and olive-oil-based vegetable sauces all pair well with red lentil fusilli with quinoa and vegetables. Garlic, lemon, and fresh herbs also complement its earthy flavor without weighing the dish down.
Why does red lentil fusilli with quinoa and vegetables get mushy?
Red lentil fusilli with quinoa and vegetables gets mushy mainly when it is overcooked. Check it before the package’s full cooking time is up, stir gently, and drain promptly; its texture can soften faster than standard wheat pasta.
Can red lentil fusilli with quinoa and vegetables replace wheat pasta in recipes?
Yes, red lentil fusilli with quinoa and vegetables can usually replace wheat fusilli in a recipe, but the finished dish may have a different flavor and texture. Watch the cooking closely, and use a little extra sauce if the pasta seems dry.
Can you use red lentil fusilli with quinoa and vegetables in pasta salad?
Yes, red lentil fusilli with quinoa and vegetables works in pasta salad when cooked until just tender. Drain and cool it promptly, then fold in the dressing gently; crisp vegetables and a tangy vinaigrette suit its hearty flavor.
Should you rinse red lentil fusilli with quinoa and vegetables after cooking?
Usually, no: rinsing red lentil fusilli with quinoa and vegetables can wash away surface starch that helps sauce cling. Rinse it under cold water only when you are making a cold pasta salad and need to stop the cooking quickly.
How should you reheat red lentil fusilli with quinoa and vegetables?
Reheat red lentil fusilli with quinoa and vegetables gently in a skillet with a splash of water or sauce, stirring carefully. This helps restore moisture without breaking the pasta; microwave it covered in short bursts if that is more convenient.
Is red lentil fusilli with quinoa and vegetables a good choice for people with diabetes?
Red lentil fusilli with quinoa and vegetables may fit into a meal for someone with diabetes, but the pasta alone does not determine the meal’s effect on blood sugar. Portion, sauce, and what else is served matter; follow individualized medical advice if needed.
Red lentil fusilli with quinoa and vegetables Vitamins & Minerals
Vitamins
B1
0.27mg · 23% DV
Folate
80.75µg · 20% DV
Biotin
5.1µg · 17% DV
B6
0.25mg · 15% DV
Minerals
Manganese
0.94mg · 41% DV
Copper
0.36mg · 40% DV
Phosphorus
264mg · 38% DV
Iron
4.59mg · 26% DV
Potassium ⭐
527mg · 16% DV
Sodium
10mg · 0% DV
Red lentil fusilli with quinoa and vegetables Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Red lentil fusilli with quinoa and vegetables
To burn the 299 calories in 1 cup (medium) (85 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Red lentil fusilli with quinoa and vegetables?
Red lentil fusilli with quinoa and vegetables is a spiral-shaped pasta made with red lentils, quinoa and vegetables. It offers a legume-based alternative to conventional wheat pasta, with a mild, earthy flavour that can vary depending on the vegetables used.
Boil it and serve with tomato sauce, olive oil, roasted vegetables or fresh herbs; it works much like other pasta in a quick lunch or dinner. Its firm spirals hold sauces well, and a simple dressing keeps the lentil and vegetable flavours noticeable. It is a gluten-free, plant-based option with substantial protein and fibre: per 100 g, it provides 22.5 g of protein and 9.8 g of fibre. For a lighter meal, use a modest amount of sauce and add extra vegetables.
How Nutritious Is Red lentil fusilli with quinoa and vegetables?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Red lentil fusilli with quinoa and vegetables Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Red lentil fusilli with quinoa and vegetables Contain Allergens?
No known major allergens
Which Diets Is Red lentil fusilli with quinoa and vegetables Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Red lentil fusilli with quinoa and vegetables Fat Profile
SATURATED
0.43g
MONOUNSATURATED
0.68g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 8.9:1
Above the ideal 4:1 (8.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.